Archive for March 2016
Chopping Onions beforehand, and storing them in fridge prior to use?">Chopping Onions beforehand, and storing them in fridge prior to use?
Is there any harm in finely chopping onions beforehand - say 7am in the morning - and putting it in an airtight bag in the fridge until say 1pm, for use in a dish? Or will that impact the flavour too much and I should cut them fresh when I...
Read moreDream Kitchen on a budget. Please help with appliances!">Dream Kitchen on a budget. Please help with appliances!
We started shopping recently to begin building our dream kitchen on a budget. Depending on what establishment we enter, we get a different list of best manufacturers for the same appliance. We are looking to go gas range - slide in, side by side fridge with ice maker, and...
Read morePlanning Easter Brunch for Multiple Picky Adult Eaters">Planning Easter Brunch for Multiple Picky Adult Eaters
My wife's family is coming over for Easter next week. We have a large entertaining space so we end up hosting some holidays. The issue I have is that my wife's family are all extremely picky eaters. Her mother and sister are gluten free and sugar free. Her...
Read moreSticky Restaurant Mash?">Sticky Restaurant Mash?
Hello, I recently learned the secret to fluffy mashed potatoes (a ricer). But I can't find any information about how to make that sticky, thick, creamy restaurant style mash. I've usually had it with beef dishes, like beef medallions, and I think it works really well. It's almost like a...
Read moreWhich beans/lentils are the most naturally sweet and salty? Also how to infuse flavor into beans without extra salt/sugar">Which beans/lentils are the most naturally sweet and salty? Also how to infuse flavor into beans without extra salt/sugar
i'm trying to create some dishes where lentils or beans are the main staple BUT I do not like to use added sugar or salt at all. with that in mind, i happen to notice asian dishes use a lot of sweet beans which are are usually adzuki and mung....
Read moreHow to take the "sweetness" out of chili">How to take the "sweetness" out of chili
I made a large pot of chili with fresh dry beans, ground beef and sausage, diced and crushed tomatoes, chili, cumin, cayenne, garlic, onion, cilantro, and the recipe I used this time called for maple syrup.. it made the chili to sweet.. I used the tip I read here to...
Read moreCookbook for a Teenager">Cookbook for a Teenager
My wife made sure our three boys had at least the rudiments of cooking before they left for college, but in one case that hasn't percolated through to the next generation. One grandson is just leaving high school and home to enter the workforce but unfortunately never learned to...
Read moreHome Cooking Dish of the Month: April 2016 Nominations">Home Cooking Dish of the Month: April 2016 Nominations
Welcome to the nomination thread for April’s Dish of the Month! If you’re new here, or if you just want a refresher, please read the **starred** entries below about what constitutes a dish, and about our prior dishes. During the month of March, we’ve been making Banh Mi, and we’ve even...
Read morewhere to buy octopus in SF? (to cook at home)">where to buy octopus in SF? (to cook at home)
I want to cook octopus tonight...does anyone have a goto fish monger from where you get octopus? Reading More May Cause Envy...
Read moreHow/where can I learn how to cut beef short ribs traditional Korean style (wang galbi, king style, not LA style)? [moved from San Francisco board]">How/where can I learn how to cut beef short ribs traditional Korean style (wang galbi, king style, not LA style)? [moved from San Francisco board]
Slightly tangential: What do you call the layer of meat furthest from the bone on a slab of short ribs? See my post at http://www.chowhound.com/post/call-layer-meat-furthest-bone-slab-short-ribs-1034144 for details and photos, to understand exactly what I'm talking about, here. Reading More May Cause Envy...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude